Happy hump day, my friends!
Our family is having a pretty busy week here – I don’t know why but it feels like we’re always in a hurry and need to “make it” somewhere this week. Work-home-dinner-pool-somewhere else.
It is extremely important for me at hectic times like that to actually make an effort, stop and make good food rather than grab something on-the-go. I find it especially hard in the mornings. To begin with, I am not a morning person at all. It takes me a while to wake up and get “functional”. I like my mornings slow. I don’t like rushing and hassling. That’s why I get up earlier that I need to – so I can take a loooong “wake up shower”, get dressed, make breakfast, eat breakfast, sit outside for a bit with my coffee cup in my hands…and then go out there to face the day.
Yesterday was one of those mornings I was not ready to wake up and face the day. I woke up later than usual (because I kept snoozing my alarm), took longer in the shower and didn’t really have time for my other morning activities. Result – cheat food breakfast of a red velvet muffin and a coffee (booo me).
For lunch I had a sandwich that my husband made for me. I have to say this again, I married a wonderful guy! He supports me in everything I do. Ok, he might not go to a yoga class with me, but he will go to a grocery store and come back with light mayo, quinoa, almond milk and other healthy stuff I normally buy. He will opt for a healthy choice for dinner with me. And he makes me wonderful sandwiches for lunch! How awesome is that?
The one I had for lunch yesterday was on dark German whole wheat bread, had salami, lettuce, and sliced baby carrots on it. Yum!
I don’t know if I mentioned that before but I work across the street from an ice cream place. How is that for a stresser? 🙂 Anyway, my windows are facing it, so I try not to look, but eventually I sneak a peak and all my restrictions go to hell and I go for ice cream! That was exactly what happened yesterday after lunch.
Gelato: mango ice and vanilla custard
When I got home after work the house was “dead” silent. Everybody was up in their AC’ed rooms, so I started dinner – baked salmon, baked sweet potatoes and tabouli salad. The first two are easy, I am sure you know how to make those. As for the salad, I am sharing the recipe with you today – the way I do it. So here you go.
Ingredients:
- 1 package Tabouli mix (I used Fantastic World Foods brand)
- 1 small cucumber, pealed
- 5-6 grape tomatoes
- purple onion
- 1/2 bell pepper (I used green)
- Fresh mint, parsley, chives
- juice of 1 small lemon
- olive oil
- salt and pepper to taste
Instructions:
1. Prepare the tabouli salad mix according to package instructions. Put in the fridge for an hour or for as long a time as you have. I just left mine in the fridge while I was preparing the rest of the salad mix.
2. Cut cucumbers into small cubes.
3. Cut grape tomatoes in 4 and add to the mix.
4. Cut peppers into cubes and add to the mix.
5. Chop the purple onion and add to the salad mix.
6. Chop the greens: mint, chives and parsley, add to the mix.
7. Add salt, pepper and lemon juice. Mix well.
8. Combine tabouli and vegetable mix and enjoy!
That’s it for the hump day, friends! Stay fit!
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